Spicy Red Pepper and Walnut Dip
Tomato paste and charred red peppers provide an ancho-spiced dip with layers of flavor in addition to cancer-fighting carotenoids; almonds and walnuts provide the smoky mixture with protein and unsaturated ("good") fat.
- Servings: 6
- Yield: Makes about 2 1/4 cups
Photography: Elizabeth Watt
Source: Martha Stewart Living, July 2006
- 2 red bell peppers
- 1 tablespoon sherry vinegar
- 1 1/2 tablespoons finely chopped shallot
- 1 tablespoon tomato paste
- 1 garlic clove
- 1/4 cup blanched almonds, toasted
- 1/4 cup walnuts, toasted
- 1 dried ancho chile
- 1 whole-wheat baguette (9 ounces), cut into 1/4-inch-thick slices and toasted
Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning occasionally.) Put peppers into a bowl; cover with plastic wrap. Let stand 15 minutes. Remove skin and seeds.
Pulse peppers, vinegar, shallot, tomato paste, garlic, nuts, and chile in a food processor until coarsely combined. Transfer to a bowl. Serve with toasted baguette.